TITIS SARI KUSUMA

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Primary safety hazard with

food

Microbiological

contamination

Foodborne illness

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A Program

Of monitoring and adjusting

Procedures designed

To protect food

From becoming contamined

Before it is served

(IAMFES, 1991)

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Combined

Principles of

Food microbiology, quality control,

And risk assessment

To obtain as nearly as

Possible a fail-safe system

(IAMFES, 1991)

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Identify hazards and assess their severity and risks

Determine critical control points

Institute control measure and establish criteria to

assure control

Monitoring and record data

Take action whenever monitoring results indicate

control criteria are not met

Verify that the system is functioning as planned

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H HAZARDSFOODBORNE

ILLNESS

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Unacceptable contamination

Unacceptable growth

Unacceptable survival of microorganisms of

concern to safety or spoilage

Unacceptable produstion or persistence in

foods or products of microbiological activity

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Foodborne Illness Investigation (FMI, 1989)

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•Improper cooling procedures1

•Prolonged holding of

prepared foods2

•Poor personal hygiene3

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•Failure to rapidly reheat food

before serving4

•Improper hot holding5

•Contaminated raw foods or

ingredients6

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•Use of food from an

unapproved source7

•Improper cleaning of

equipment and utensils8

•Cross contamination from

raw to cooked food9

•Inadequate cooking1013/03/2014 11Pembekalan Pre DI FSM

A ANALYSIS

A

CAREFUL

STUDY

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•Critical Control PointCCP

Any point or step in the preparation

of a spesific menu item where some type of action must be taken to prevent

or minimize a hazard

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CCP`s involve one or more of the hazards

discussed above. The severity and/or risk of the

situation must be high or at least moderate

Some action can be applied to prevent, control,

or at least minimize the hazards.

The type of control or solution to a problem has

been established beforehand

Can be measured and/or observed

Appropriate action can be taken when criteria are

not met.

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Preparation of fried chicken

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List the step involved in the preparation

Determine the hazards and the CCP`s

Decide the control/solution procedures which

can be used to provide safe food

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